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New integrative computational approaches unveil the Saccharomyces cerevisiae pheno-metabolomic fermentative profile and allow strain selection for winemaking
Franco-Duarte, Ricardo, Umek, Lan, Mendes, Inês, Castro, Cristiana C., Fonseca, Nuno, Martins, Rosa, Silva-Ferreira, António C., Sampaio, Paula, Pais, Célia, Schuller, DoritVolume:
211
Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2016.05.080
Date:
November, 2016
File:
PDF, 1.20 MB
english, 2016